Bacon Wands Recipe

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This recipe for Bacon Wands, by Alli Jerger-Lopez, is from The Taste of Inacom,
one of the cookbooks created at FamilyCookbookProject.com. We help
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Contributor:

Contributor:

Alli Jerger-LopezAdded: Monday, August 18, 2008

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Preparation:Loosely wrap a slice of bacon around a breadstick folding ends of the bacon slice over the ends of the breadstick if possible and set aside. The results are best if you let the bacon warm to room temperature.

Cooking:• You can use a microwave bacon tray but I find that a 6x6 Pyrex casserole dish works best.• Line the Pyrex with paper towel and place 4-5 bacon wands in the dish. Leave some space between the wands.• Place a paper towel over the wands to decrease splatter and make microwave clean-up easier.• Microwave the wands for about 4 min 15 sec. and check them. You want the bacon to be crispy but to not burn the breadsticks. If they are not done, put them back in for about 15 seconds and check again.• Remove the wands and replace the paper towel lining the dish.• Repeat until all wands are cooked. You may need to adjust the cooking time down because the heat retained by the Pyrex will cause the bacon to cook faster.• Add Parmesan cheese if desired for additional flavor.

Personal
Notes:

Personal
Notes:

After the wands are completely cooled you can store them in a sealed container with or without refrigeration. They can last fairly long…if people don’t eat them first!

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